Sharp Cheddar and Bacon Corn Casserole

This weekend I tested a recipe that I found here, and did not have to change a thing. It was absolute perfection. Very sinful, but what do you expect from a recipe who's first ingredients are bacon, butter and cheese? Below is the original recipe, with a few minor adjustments. I suggest using this as a side dish with a roasted chicken and pair with a less rich side dish, like asparagus or roasted veggies (something green, people!). We may even be making this for Thanksgiving. I photographed the finished product below. 

      Original recipe found on Pinterest pinned from here

4 slices bacon, finely chopped

6 tbsp. unsalted butter, cubed

4 cloves garlic, finely chopped

½ cup flour

3 cups milk

4 oz. cream cheese, cubed

2 oz. Velveeta, cubed

2 cups grated extra-sharp cheddar cheese

1 tsp. paprika

3 lb. fresh or frozen corn kernels

Kosher salt and freshly ground black pepper, to taste (wait until the very end to salt this dish- the cheese and bacon really add enough saltiness)

Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic to pan with bacon, and cook until fragrant (about 1 minute). Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened (about 2 minutes). Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling (about 40 minutes). I put mine under the broiler for about 5 minutes on low to really brown up the top. Let cool before serving.

 

Enjoy!